Salmon from Solveig

Actually, this recipe comes from my mom's cousin, but Salmon from Solveig just sounded too good to pass up. Besides, it really has become my mom's recipe over the past couple years, as she's served it up for many occasions, and it often is the centerpiece at someone's last-meal-at-home dinner (before heading off to college, back to Minnesota, or traveling around the world). It is best on the grill, but we've made it in the oven a few times and that works too (and is much easier in the winter!). This is by no means a healthy salmon recipe as it is accompanied by generous amounts of butter, but it sure is tasty!

Makes a lot (enough for one full fish). When I make it for two I usually third the recipe, and even then I sometimes have some sauce left over.

Marinade:

2 sticks butter
1 clove garlic
1/4 cup ketchup
1/4 cup soy sauce
2 T mustard
1 T worcestershire sauce
1 T lemon juice
a little pepper
titch of sugar (that's what the recipe says!)

Directions (for oven):

1. First melt the butter in a medium glass bowl, then add the remaining ingredients and stir well. Place salmon fillets in a medium glass baking dish (or larger dish for more fish) and cover with the marinade. Marinate in the refrigerator for about 1 hour, turning occasionally. I usually don't have time to marinate the fillets and it turns out ok -- probably not as flavorful, but still good.

2. Preheat oven to 375 degrees

3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork. Watch to make sure it doesn't burn (butter burns easily).

If using a grill, put salmon on aluminum foil and make sure it doesn't burn!

Enjoy!

I will have to post our other salmon recipe later -- also from my mom's cousin! That one is more of a cajun rub with some spicy mustard sauce. Yum! E prefers this first recipe while I am in favor of the second. But they both are good!